Field Club Inc (The)
Last inspected: Oct 23, 2025
58
Score
Inspectors have visited Field Club Inc (The) eight times, with records going back to 2023. Inspectors last stopped by on Oct 23, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly nine violations before.
“No measuring device available” comes up most often, recorded four times in the inspection record.
Field Club Inc (The)'s latest score of 58 falls below the Sarasota average of 81. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside the handwashing sink in the server area at the coffee station. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. **Repeat Violation**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked quinoa not properly marked with the date when removed from the freezer. The operator properly date marked the quinoa. **Corrected On-Site**
02C-04-5
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover sliced zucchini. The operator removed the cloth. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. **Repeat Violation**
13-07-4
Basic - In-use tongs stored on the oven door handle between uses on the cook line. **Repeat Violation**
10-20-4
58
Feb 6, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
23
Oct 2, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle intact beef in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm on the cook line. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken wing not marked with the date removed from the freezer.
02C-04-5
Basic - Wet wiping cloths not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloths. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a table near the mixer. Observed bottled employee beverages near clean equipment in the prep area. The operator properly stored the beverages. **Corrected On-Site**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry near the hand sink at the rear exit. The operator properly stored the wet mop. **Corrected On-Site**
42-01-4
Basic - Old labels stuck to food containers after cleaning in the prep area.
16-46-4
Basic - In-use wet wiping cloth/towel used under cutting boards in the kitchen.
21-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for panko bread crumbs not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored near sugar packets and cream containers in the server station.
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution on the cook line at 0ppm. The operator discarded the solution. **Corrected On-Site**
21-08-4
41
Mar 6, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
25
Dec 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
82
Oct 17, 2023
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over salad dressing in the reach in cooler at the salad station. The operator properly stored the raw tuna. **Corrected On-Site**
08A-05-6
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed copper beverage cups with no liner at the bar. The operator discontinued the use of the copper cups. **Corrected On-Site**
14-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut. **Corrected On-Site**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup.
01B-24-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink in the dish area.
31B-03-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed meats and poultry packaged using reduced oxygen method with no variance. **Warning**
03G-43-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Multiple employee beverage containers stored on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverages. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen.
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution for wiping cloths in the salad station at 0ppm. The operator refilled the solution to 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation.
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for sugar, panko, and flour not stored above the food product in the prep area. The operator removed the scoops for sanitization. **Corrective Action Taken**
10-01-5
21
Jun 1, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
23
Feb 9, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink on the cook line. Operator provided the handwashing sink with paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of the dish machine soiled with debris. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table in the service area. Operator removed all employee beverages from the service area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and cell phones stored on prep table by the spice rack. Operator properly stored the employee belongings. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers not properly air dried in dish area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop not stored above sugar in prep area. Operator removed the scoop from the sugar. **Corrected On-Site**
10-01-5
Basic - Plumbing system in disrepair. Observed handwashing sink in dish area out of service.
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not in use in service area not stored inverted or protected.
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in the meat walk in cooler with rust and pitted.
14-17-4
47
Frequently Asked Questions
When was Field Club Inc (The) last inspected?
The most recent health inspection at Field Club Inc (The) on file is from Oct 23, 2025. The public record contains eight inspections in total.
What is the most common violation at Field Club Inc (The)?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Field Club Inc (The).
How does Field Club Inc (The) compare to other restaurants in Sarasota?
Field Club Inc (The) most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Field Club Inc (The)'s inspection record improved over time?
No. Recent inspections at Field Club Inc (The) have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Field Club Inc (The) means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Field Club Inc (The) inspected?
Based on the inspection history on file, Field Club Inc (The) is inspected around three times per year on average.
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